Boneless Rabbit with Sausage Filling

Ingredients

• 1 whole rabbit, deboned
• 1 lb Italian bulk sausage
• 1 egg white
• Parmigiano Reggiano, grated
• Porcini mushroom ravioli
• 1 baby carrot
• 1 zucchini
• 1 sprig fresh rosemary
• 1 glass white wine
• Sea salt & black pepper

Preparation

1. Debone rabbit and prepare sausage filling with Parmigiano and egg white.
2. Spread filling, roll rabbit tightly, wrap, and tie with twine.
3. Roast at 325°F for 25 minutes, then rest.
4. Prepare jus by roasting bones and vegetables, deglazing with wine, adding water, and reducing.
5. Serve rabbit slices with porcini ravioli and sautéed vegetables, finished with rosemary jus.

Nutrition (per serving)

Calories	540 kcal
Protein	48 g
Fat	32 g
Carbs	12 g